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Fish and Chips

The great part of beef factories releasing alcohol free beer is that I can experiment cooking more varieties of food that culturally uses beer in their ingredients. These malt drink made out of yeast are a little bit difficult to substitute. I have published a recipe on beer bread, today we are going to make English fish and chips recipe that I adjusted from the food.com recipe. I have always wanted to make these and the ingredient are easy to find. But I had long forgotten the tasted. As my husband just returned from London and ate fish and chips there. This was a good opportunity as he still remembers the taste. Well, he said my version also tasted the same. Here is the recipe.

How to prepare:
-pat some flour to the fish, set aside
-in a bowl mix the flour, baking soda, salt and pepper
-mix the beer gradually until you get a thick batter, stop adding
-heat deep fry oil
-add the fish fillet in the batter then deep fry until golden brown
-take out and drain, set aside

Fried ChipsIngredients:
4 large potates
a dash of salt
a dash of pepper

How to prepare:
-clean and dry the potatoes with skin on
-cut the potatoes into long sticks
-deep fry them until golden brown
-drain oil
-sprinkle some salt and pepper, set aside
How to serve:
-in a plate, add one fried fried and some fries
-sprinkle some vinegar on the fried if you like
-serve it with mayonnaise and ketchup